Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes

The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.

Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle

Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with Pentosaccharomyces schizococcus and Staphylococcus veal, both pre- and post-fermentation, on the physicochemical characteristics and flavor quality of Yanbian beef jerky. Key parameters, including pH, water activity, fundamental nutrients, and color, were measured, while qualitative and flavor characteristics were assessed using a texture meter, an electronic nose, and an electronic tongue. The results indicated that samples inoculated with the composite fermenter exhibited significant increases in ash content, hardness, total free amino acid concentration, and levels of specific flavor-enhancing amino acids compared to unfermented jerky (p < 0.05). In contrast, moisture content, pH, and water activity were significantly reduced (p < 0.05). Three fatty acids-heptadecenoic acid, trans-oleic acid, and arachidonic acid-were identified for the first time in the fermented beef jerky. Furthermore, during the fermentation process, saturated fatty acid content was reduced by 21.88%, while polyunsaturated fatty acid content increased by 29.58% (p < 0.05).

Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties

Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat patties (SPMPs). The color, total phenolic content (TPC), antioxidant activity, lipid oxidation, and texture profile of uncooked and cooked soy protein meat patties were analyzed. Among the cooked SPMPs, caramel SPMPs exhibited the lowest color difference (ΔE) values, and the ΔE value of tomato SPMPs was lower than that of carrot SPMPs, indicating that caramel has the best color stability, and the tomato experienced less color change than the carrot during cooking. Notably, carrot SPMPs exhibited lower color stability during refrigeration storage than the others. Both carrot and tomato powders increased the total phenolic content (TPC) and antioxidant stability and inhibited lipid oxidation in SPMPs during cooking. However, tomato SPMPs exhibited higher TPC values and greater antioxidant stability compared to carrot SPMPs. The addition of caramel and carrot powders decreased the hardness of raw SPMPs, but tomato powder increased the hardness. The texture profile of tomato SPMPs was more affected by the cooking process compared to caramel and carrot SPMPs. This study showed that incorporating both carrot and tomato powders positively influenced the quality characteristics of SPMPs compared to caramel powder, however, tomato powder exhibited superior efficacy.

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.

Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures

Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displayed in grocery stores at adverse summer temperatures of 37 °C or more. Ten approaches were applied using different preservatives, comprising sodium nitrite, nisin, potassium sorbate, and organic acid salts (a combination of sodium lactate, sodium acetate, and sodium diacetate). In addition, the product was cooked at different temperatures and was stored for 21 days at 37 °C, during which time the shelf life, microbial quality, pH, and sensory attributes were investigated. By Day 21 of storage, the luncheon contained 50 mg/kg sodium nitrite, 25 mg/kg nisin, and 1000 mg/kg organic acid salts and, when cooked at a final core temperature of 92 °C, exhibited reductions in aerobic plate count, anaerobic plate count, lactic acid bacterial count, and mold and yeast counts by 4.32, 3.54, 3.47, and 1.89 log10 CFU/g, respectively, when compared with the control. The sensory attributes and pH were also maintained in the final products of such treatment, with no product return and the avoidance of economic loss. This study presents a novel approach for solving the major problem of the deteriorative changes that occur in semidry luncheon sausage and similar meat products which require rejection with a huge economic loss, especially in tropical and semitropical areas of the world that have similar problems of high climatic temperatures and a low availability of energy or technological resources.

Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan

The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the highest value (91.33 g), which suggested that the 0.4% κ-carrageenan addition was the limitation. The strain at fracture was significantly reduced with κ-carrageenan addition. The composite gel with 0.4% κ-carrageenan had the lowest proportion of T22 (7.85%) and the shortest T21 relaxation time (252.81 ms). The paraffin section showed that the phase separation behavior of the composite gel transformed from single-phase behavior to dispersed phase behavior to bi-continuous phase behavior, and the ratio of CG/MP phase area significantly increased from 0.06 to 1.73. The SEM showed that the three-dimensional network of myofibrillar protein transformed from a loose structure to a compact structure to an unaggregated structure with κ-carrageenan addition. The myofibrillar protein network of the treatment with 0.4% κ-carrageenan had the highest DF value (1.7858) and lowest lacunary value (0.452). The principal component analysis was performed on the data of microstructure and textural properties, and the results showed that the dispersed phase behavior and moisture stabilization promoted the aggregation of myofibrillar protein and the composite gel had better water holding capacity and textural properties, while bi-continuous phase behavior hindered the aggregation of myofibrillar protein and the composite gel had worse water holding capacity and textural properties.

Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour

BACKGROUND

This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg^-1 chicken fillet, 180 g kg^-1 veal fat and 20 g kg^-1 sesame flour and 'S2' containing 800 g kg^-1 chicken fillet, 160 g kg^-1 veal fat and 40 g kg^-1 sesame flour) compared with control sausages (containing 800 g kg^-1 chicken fillet and 200 g kg^-1 veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage.

RESULTS

The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.4 ± 6.52 g kg^-1 ) whereas the highest level was noted for S2 samples on day 15 (327.5 ± 22.2 g kg^-1 ), and (ii) an inverse trend was observed for the fat content because the lowest content was observed for samples in the S2 batch on day 1 (129.0 ± 5.30 g kg^-1 ) whereas the highest fat content was noted for samples belonging to control batch on day 15 (332.0 ± 1.29 g kg^-1 ). The application of statistical methods to mid-infrared spectroscopy allowed clear discrimination between control, S1, and S2 batches. The addition of sesame flour in the recipes induced some modification in the secondary structure because β-turn levels ranged from 39.30 to 34.50, 36.76 to 34.70, and 38.93 to 34.70 for control, S1, and S2 batches, respectively, throughout the fermentation stage. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar protein profile pattern in the three batches on days 1 and 5, but on day 10 control and S2 batches showed the most intense degradation of myofibrillar proteins.

CONCLUSION

The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of dry chicken sausages enriched with sesame flour throughout the fermentation stage. © 2022 Society of Chemical Industry.